Main Ingredients:
Snow Skin Flour: 200g.
Additional Ingredients:
Cranberries: as needed; White Oil: 20g (vegetable shortening); Fruit Powder: as needed (for coloring); Powdered Sugar: as needed (according to desired sweetness); Whole Milk: 200ml; Chestnuts: 500g (Chinese chestnuts); Glutinous Rice Flour: as needed (regular flour can also be used).
Flavor: Sweet; Technique: Mixing; Time: Several hours; Difficulty: Moderate.
Steps to Make Chestnut Cranberry Snow Skin Mooncake
Heat a pot, add a little butter or vegetable shortening or corn oil! Stir-fry the chestnut paste over low heat until dry, then add powdered sugar (granulated sugar works too) and stir-fry until no moisture remains. Check if the mixture sticks together, if sticky, add a little glutinous rice flour, set aside to cool. Once cooled, add cranberries (optional) and knead into round shapes (about 25g each, same size as the snow skin).
Heat a pot, add 20g of white oil, then pour in 200ml of milk, add powdered sugar and stir! Simmer for about 5 minutes, then turn off the heat!
Pour 200g of snow skin flour into a clean container! Slowly pour the just-cooked milk into the flour while stirring with chopsticks! Or pour all the milk into the flour and quickly stir! Mix well and knead the snow skin flour with both hands until smooth!
Heat a pot, add a little butter or vegetable shortening or corn oil! Stir-fry the chestnut paste over low heat until dry, then add powdered sugar (granulated sugar works too) and stir-fry until no moisture remains. Check if the mixture sticks together, if sticky, add a little glutinous rice flour, set aside to cool. Once cooled, add cranberries (optional) and knead into round shapes (about 25g each, same size as the snow skin).
Heat a pot, add 20g of white oil, then pour in 200ml of milk, add powdered sugar and stir! Simmer for about 5 minutes, then turn off the heat!
Divide the snow skin into 25g portions, roll into small balls, add different colored fruit powder as needed! Gently press the colors into the snow skin, dust hands with glutinous rice flour if sticky! Use a mold to press and shape the mooncakes, be patient and careful to avoid deformation! Store the finished snow skin mooncakes in a box in the refrigerator for freshness (wipe the mooncake box dry with a clean paper towel before placing the mooncakes to prevent moisture).
All done!
